Brothers expand Fresh concept at St. Vincent

Dean Stamoulis of Shrewsbury and Todd Stamoulis of Boylston recently opened Fresh & Healthy Frozen Yogurt and Juice Bar in the 3 North Marketplace in St. Vincent Hospital, Worcester.

The brothers also own and operate Garden Fresh Deli (13 years) and Vincent's Pizza and Pasta in the food court at the hospital. They opened the Garden Fresh Courthouse Café, 204 Main St., Worcester, with two partners five years ago.

"Fresh & Healthy is the perfect place to grab delicious, freshly prepared panini sandwiches, salads and fruit and vegetable juices, smoothies and shakes," said Peter Eco of Shrewsbury, an executive chef who helped the owners create a menu for the new takeout business.

"The menu features the finest ingredients, with customers' well-being in mind," he said.

It was no surprise that the Stamoulises jumped on the bandwagon of the frozen yogurt craze, according to Eco. "Why not?" he asked. "It's a new and cool concept."

The health benefits of fresh vegetables juices, green smoothies and fruit smoothies also are a no-brainer, added Eco. "The drinks provide the body with a concentrated source of nutrients and enzymes."

Dean Stamoulis said he believes right now there is nothing in the city that is comparable to Fresh & Healthy's juice bar. "I believe we are one of a kind," he said.

FYI: Fresh & Healthy is next door to the St. Vincent Hospital pharmacy.

Peter Eco worked as the opening chef for Tom Colicchio's third Craftsteak restaurant at MGM Grand, Foxwoods Resort and Casino, and he previously was executive chef at Forty 1 North in Newport. He also has worked in restaurants in Boston and Cambridge.

Eco was executive chef, 2003-2005, at the restaurant at the Beechwood Hotel in Worcester, when it was known as the Harlequin Restaurant.

Fresh & Healthy is a destination not only for visitors to the hospital, but also for folks who live and work downtown.

Don't be surprised to see more Fresh & Healthy Frozen Yogurt and Juice Bars in the near future.

CocoBeni's Cake Pops are bound for 40 of the gift bags that will be presented to celebrities who attend the event.

Imagine having your product included in all the loot that celebs get?

"I'm so excited and honored to have been selected by the judges," said Benison. "I really never expected anything like this."

The road to the Emmys began with Benison's donation to the annual "Celebration in the Garden," benefiting the Shrewsbury Public Schools. The event, hosted by Jason and Heather Logrippo at their Shrewsbury home, is affectionately known as "The Garden Party."

Heather Logrippo, who owns Expose Yourself Public Relations, suggested Benison take a shot at getting her product in the gift bags.

"I sent samples of the cake pops to judges in July, and I was notified that I made the cut," said Benison. "I was thrilled."

A list of the celebrities who get bags with the bite-sized treats will be mailed to Benison after the Emmys.

Benison said she included a note on the back of each tagged pop with a message asking celebs to "Tweet a picture of yourself enjoying the cake pop."

The restaurant will open at noon. Check out the Black Angus burger and beer specials.

Campbell's Chunky soup, official soup sponsor of the NFL, has introduced three new soups to its lineup: Philly-Style Cheesesteak, Spicy Chicken Quesadilla and Hearty Cheeseburger.

The launch of the soups is in conjunction with Campbell's "Mama's Boy" ad campaign for the 2013 season and spokesperson Clay Matthews, Green Bay Packers linebacker and Super Bowl XLV champion, as the new "Mama's Boy."

"Throughout the history of the campaign, Campbell has brought passionate football fans delicious and hearty soups in flavors they love, paired with a "Mama's Boy" they can relate to," said Mark Materacky, Senior Brand Manager Campbell's Chunky soup. "Our new 'Mama's Boy' Caly Matthews and our new pub-inspired soups will get fans fired up for football season."

Campbell will partner Matthews to support local communities with the "Sacks for Soup" program. Each time Matthews sacks an opposing team's quarterback during the 2013 NFL regular season, Campbell will donate 1,000 cans of soup to a local food bank in the opposing team's city and 1,000 cans to a food bank in Green Bay, Wis.

In addition to the soup donation, Campbell will also make a $1,000 donation to Matthews' charity, CM3 Charitable Fund, for each sack that Matthews records throughout the NFL regular season.

Campbell's Chunky soup also is launching new and improved recipes for some of its most popular varieties, including New England Clam Chowder, Old-fashioned Vegetable Beef and Beef with Country Vegetables.

Goldstein is the author of four cookbooks and is the food editor of Russian Life Magazine. She is Willcox and Harriet Adsit Professor of Russian at Williams College and founding editor of Gastronomica: The Journal of Food and Culture.

Goldstein's new version of "A Taste of Russia" will be available for purchase at the lecture at a special discount of $20 for museum members and $22.50 for nonmembers.

The Vermont Life Wine & Harvest Festival is scheduled Sept. 20-22.

Buy tickets and make reservations online: www.thevermontfestival.com. Festival information is on the site.

Sample and rate more than 30 different soups and wines while you stroll the shops, galleries and restaurant in the historic village of Wilmington, Vt., on Sept. 20.